Shortbread dough:•20 grams of flour•5 grams of sugar•1 egg•10 grams of margarine•pinch of salt

Filling:•1 kg of cottage cheese•9 eggs•3/4 butter•1.5 cups of sugar•vanilla sugar•3 tablespoons of flour

Add sugar to the flour, egg, margarine and salt. Quickly knead dough. Shape into a ball, wrap in foil and put for 30 minutes in the refrigerator.

Melt the butter and cool to room temperature. Whip egg yolks with sugar and vanillin sugar, mix with melted butter and cheese. Beat the whites with a pinch of salt to stiff foam.Add flour and baking powder, mix.

Roll out the dough. Put dough into the bottom and sides of baking pan, cover with cheese.

Bake for about 1 hour at a temperature of 180-200 degrees. After cooling off, sprinkle with powdered sugar.

Dough:• 3 cups of flour• 1 teaspoon of baking powder• 1 cup of sugar• 1 vanilla sugar• 250 g of cold butter• 4 eggs

Apples:• 2 kg of apples• 12 teaspoons of sugar• 1 vanilla sugar• 5 to 10 grams of raisins• 1 teaspoon of cinnamon

Peel the apples, cut into small pieces and together with the sugar and vanillin sugar fry lightl. Add raisins and cinnamon.Add flour, baking powder, 3/4 cup sugar, vanilla sugar and butter. Chop with a knife. Add 3 egg yolks and 1 whole egg. Knead the dough quickly and divided into two parts. Wrap in foil and put in the fridge for an hour.Rolled one part of the dough rolled out and put into a rectangular baking pan. Refrigerate.Holip beat 3 egg nolites, gradually adding ¼ cup of sugar untill it is stiff and glossy.Take the baking pan with dough out of refridgeraber, put the apples on it. Cover with whipped whites. On the top put the second part of rolled out dough. Warm up the oven to 175 degrees. Put into the oven and bake for one hour. After baking, sprinkle with powdered sugar.

• 3-4 beetroots• 1.3 liters of water• 2 bay leaves• 2 teaspoons of marjoran• 1 teaspoon of pepper• 2 balls of allspice (optional)• 1 cube of vegetable (chicken soup in

the ankle or the like)• salt• 1 teaspoon of sugar• 1 tablespoon of lemon juice

Slice the beetroots into small pieces.

Put into the pot, season and cook for about 30 minutes.

• 1 kg of cabbage• 30 grams of sausage• 1 onion• 4 tablespoons of tomato paste• Oil for frying•Salt•pepper•sugar

Cut cabbage and put it into the pot

Saute sausage and onions. Then put into the pot witch cabbage.

Season dish with salt, pepper, sugar and tomato puree.

•3 cups of flour• pinch of salt• 1 cup of water

Classic dough for dumplings

In its simplest form a flour combined with water with a little salt. It is well to form it by hand, it should be flexible and to be rolled out thinly.

Filling (cabbage with mushrooms)

Pickled cabbage cooked in a pan with a bit of onion and oil. At the end of cooking add dried forest mushrooms.

•5 fillets of herring•3 bay leaves•4 grains of allspice•olive oil•black pepper•onion•lemon

Soak herring in cold water, changing the water three times. Cut each fillet into 4 - 5 pieces.Place the pieces of herring in a jar with allspice and bay leaves. Pour olive oil, add pepper and leave refridgerated for 3 - 4 days.

Serve with chopped onions and drizzled with lemon juice.

•1 kg trout•150 g carrots•1/4 celery•2 leeks•1 parsley•2 bay leaves•5 grains of pepper•5 grains of allspice•4-5 tablespoons gelatin

Cut fish into slices. Put the vegetables into the pot, add the spices and pour one liter of water. Cook slowly for 30 minutes. Add salt and cook for 10 minutes. Put the slices of trout and cook for about 10 minutes over very low heat. Remove the fish and vegetables. Add gelatin.

Place the pieces of trout, add the peas, cooked carrots and pour aspic.Let it to harden.